Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
Photo by Scott Phillips

Ingredients

  • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
  • 2 Tbs. extra-virgin olive oil
  • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
  • 2-3 Tbs. vegetable oil
  • + 9 more ingredients
    • Kosher salt and freshly ground black pepper
    • ¼ cup buttermilk
    • 1 Tbs. white balsamic vinegar
    • 1 Tbs. thinly sliced fresh chives
    • 2 large eggs
    • ½ tsp. honey
    • 1 Tbs. sour cream
    • 1-¾ cups sliced almonds
    • Kosher salt and freshly ground black pepper

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking

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